There may be no dessert flavors better paired than chocolate and raspberry. We´ve highlighted this perfect match in a creamy cheesecake with a rich fudge topping. Watch our online video.
Tools:
Ingredients:
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1 cup chocolate wafers crumbs
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1 1/4 cups granulated sugar divided
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3 tablespoons butter melted
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1/2 cup heavy whipping cream
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4 squares (4 ounces) semi-sweet chocolate chopped
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3 pkgs (8 ounces ea.) cream cheese softened
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3/4 cup sour cream
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6 eggs
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1 teaspoon vanilla extract
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1/4 teaspoon no-color almond extract
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1 pint Fresh raspberries
Makes: Cheesecake serves 12-14.
instructions
Preheat oven to 325°F. In medium bowl, combine chocolate crumbs and 1/4 cup sugar.
Stir in melted butter until
completely combined. Press onto bottom and up sides of springform pan. Bake 8-10 minutes. Remove from oven and cool.
Meanwhile, make fudge ganache, heat whipping cream in saucepan just to boiling point; do not boil.
Remove from heat,
add chocolate and stir until smooth and glossy. If mixture is too thick, add 1-2 tablespoons additional cream.
Preheat oven to 325°F. In large bowl, beat cream cheese and remaining 1 cup sugar with electric mixer until
light and fluffy.
Beat in sour cream and eggs, one a time. Add vanilla and almond extracts; beat until smooth.
Spread half the fudge ganache mixture onto crust. Sprinkle with fresh raspberries. (Set aside several for garnish.)
Place pan on cookie sheet. Pour filling over raspberries. Place a small pan of water on bottom rack in oven.
Bake cheesecake 1-1/4 to 1-1/2 hours or until set. (Middle will still be jiggly.)
Turn oven off; leave
cheesecake in closed oven for 1 hour. Cool and refrigerate at least 4 hours.
Drizzle remaining ganache over cheesecake.
Refrigerate an additional 15 minutes to set ganache before serving. Garnish with fresh raspberries.